Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dairy-freenut-free
Consommé Garbnre à l'Italienne
From European and American cuisine, 1914
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- a small head of cabbage
- 6 small sausages
- 6 carrots
- 6 small white onions
- 8 or 10 pieces of toast
Method
Boil cabbage in water for 15 minutes, then in white stock with sausages for 30 minutes.
Boil carrots and onions until tender.
Layer toast, cabbage, sausages, carrots, and cheese in a dish, pour over boiling liquid, and bake.
Serve with bouillon.
Nutrition per serving
437Calories
17 gProtein
55 gCarbs
17 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 6. The excerpt below is the record exactly as published.
a small head of cabbage, and quarter it ; then put it into a saucepan with boiling water, and cook 15 minutes. Throw away the water, and fill up the saucepan with white stock ; lay 6 small sausages on top of the cabbage ; cover the saucepan tightly, and boil half an hour. At the same time boil in another vessel 6 carrots and 6 small white onions in water, with a little sugar, until tender ; have also 8 or 10 pieces of toast prepared, without the rind ; then lay a layer of toast in a deep dish ; drain, and cut the cabbage into small pieces and the sausages into slices, also the carrots ; place first some cabbage, then some slices of sausages, carrots, and onions over the layer of toast in the dish ; put over this a layer of grated cheese, and then toast, cabbage, sausages, carrots, onions, and cheese again; cover the whole with toast; pour some of the liquor the vegetables were boiled in over all ; sprinkle some grated cheese over the top ; bake 15 to 20 minutes
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